Artichoke Recipe
Artichokes have been enjoyed since ancient times, with roots tracing back to the Mediterranean region. The ancient Greeks and Romans cherished them not only as a food source but also for their medicinal benefits, believing that artichokes could improve digestion and boost energy.
Equipment
- Large pot
- Baking dish or roasting pan
- Aluminum foil
- Sharp knife
- Cutting board
- Mixing bowl
- Basting brush (optional)
Ingredients
- 2 large globe artichokes
- 4 tablespoons olive oil
- 4 tablespoons unsalted butter, melted
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon lemon juice
- Optional: 1 tablespoon chopped fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C).Using a sharp knife, cut off the top 1 inch of each artichoke to remove the tough leaves.Trim the stems so each artichoke can sit flat.Slice the artichokes in half lengthwise and scoop out the fuzzy center (the “choke”) with a spoon. Discard the choke, as it is inedible.Rinse the artichoke halves under cold water to clean any dirt from between the leaves.
- Prepare the Garlic Butter MixtureIn a mixing bowl, combine the melted butter, olive oil, minced garlic, salt, black pepper, and lemon juice.Whisk the mixture until everything is well combined.
- Season and Prepare for BakingArrange the artichoke halves, cut side up, in a baking dish.Use a basting brush (or spoon) to generously coat each artichoke half with the garlic butter mixture, making sure to get in between the leaves.Cover the baking dish with aluminum foil to retain moisture.
- Roast the ArtichokesPlace the covered dish in the preheated oven and bake for 30 minutes.After 30 minutes, remove the foil and roast for an additional 15 minutes, or until the artichokes are tender and golden brown.
- Serve and EnjoyRemove from the oven, garnish with fresh parsley (optional), and serve warm.For added flavor, serve with a side of garlic aioli or melted butter for dipping.